Sous Chef- Baltimore, MD

Baltimore, MD, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $60,000.00 - $65,000.00

Work Schedule

Standard Hours

Benefits

Medical

Dental

Vision

Life insurance

Disability insurance

Retirement Plan

Flexible Time Off

Job Description

Morrison Healthcare, a Compass Healthcare company, stands as a leader in healthcare food and nutrition services, proudly serving more than 1,000 hospitals and healthcare systems throughout the United States. With a workforce exceeding 31,000 associates nationwide, Morrison Healthcare utilizes the Power of Food philosophy to craft personalized dining experiences tailored to patients and customers in their cafés. By advancing the missions of healing and healthfulness, the company leverages over 70 years of industry expertise in culinary arts, nutrition, and operational efficiency. Recognized repeatedly, Morrison Healthcare has been honored as one of Modern Healthcare’s Best Places to Work and received accolades from Training Magazine as a Top 125/APEX Award Training Organization. The company employs more than 1,600 registered dietitians and 1,200 executive chefs who collectively serve over 600 million meals annually, underscoring their commitment to quality and service excellence.

As a Sous Chef at Morrison Healthcare, you will hold a pivotal role in the Culinary Department of a healthcare facility, supporting the Executive Chef in ensuring smooth day-to-day operations. Your responsibilities will span supervising food preparation and cooking, developing daily menu items, executing catering events, and assisting with ordering and cost control management. This role demands an energetic and entrepreneurial spirit eager to contribute to innovative culinary programs and enhance the experiences of patients and guests. The position offers a competitive salary ranging from $60,000 to $65,000 annually and falls within pay grade 12. This is an exciting opportunity for culinary professionals with passion and experience in high-volume, complex food service settings to advance their careers within a respected and supportive company.

Job Requirements

associate’s degree or equivalent experience
progressive culinary or kitchen management experience
knowledge of catering and high-volume foodservice operations
basic computer skills including Microsoft Office
willingness to engage in client satisfaction activities
ServSafe certification preferred
ability to perform essential job functions with or without accommodation

Job Qualifications

A.S. or equivalent experience
some progressive culinary or kitchen management experience
catering experience is a plus
experience in high-volume, complex foodservice operations
knowledge of institutional and batch cooking
comprehensive knowledge of food and catering trends with emphasis on quality, production, sanitation, food cost controls, and presentation
proficiency with computers including Microsoft Office, Outlook, email, and the Internet
willingness to participate in client satisfaction programs
ServSafe certification is highly desirable

Job Duties

assist the Executive Chef with managing cost controls and control expenditures for the account
assist the Executive Chef with planning and creating menus
produce and execute catering events
roll out new culinary programs in conjunction with Company marketing and culinary team
supervise preparation and cooking of various food items
develop daily menu items and their preparation and garnishment
supervise hourly associates as needed